video recipe today will expose a major faux-gourmet stuff all the time. At the back of the refrigerator everyone there is usually a collection of dressings, sauces and condiments. Many are almost gone, containing only a few tablespoons, but you could not get you to throw the last time you cleaned the refrigerator. God thank you, you do not have it! In the last few spoons of "whatever" spread on some fresh wild salmon fillets, frozen under a hot grill can produce "foodies" amazing results. In this video recipe I used one of my favorite condiments, Romesco sauce, a spicy Spanish roasted red pepper and almond pesto-like mixture. You may have seen me use it in a summer stuffed squash recipe delicious awhile. But, as you will hear me in the clip, this can be done with almost nothing; dressings like balsamic or lemon pepper, almost all aioli or mayo based sauce, the whole style of barbecue sauce, even pesto or olive tapenade work. Since salmon goes so well with so many flavor profiles that you have many options. The only thing to be careful with is something that has a very high sugar content, which can burn before the salmon is cooked, for we grill fish. If you use something like a honey mustard dressing, you may want to cook a little further away from the heat.
After seeing this recipe, please, go buy some wild salmon (frozen is fine!) And go hunting in the back of your refrigerator. I would like to read your comments about what you have found and used, and how it came out. Enjoy!
Ingredients:
2 six salmon fillets ounce
salt and pepper to taste
3 tbl sauce romesco, or "whatever"
* broil under high heat for 6-10 minutes until the sauce is glazed salmon is cooked
